Pumpkin and capsicum soup

Sweet pumpkin and capsicum make a vibrant and healthy soup which is easy to prepare.

The ingredient of Pumpkin and capsicum soup

2 teaspoons olive oil

1/2 small brown onion, cut into thin wedges

200g pumpkin, peeled, deseeded, cut into 2cm pieces

1/2 small red capsicum, cut into 1.5cm pieces

1 220g can diced tomatoes, undrained, crushed

250mls (1 cup) Massel chicken style liquid stock

Pinch ground cumin, or to taste

Pinch ground coriander, or to taste

Salt & ground black pepper, to taste

Fresh coriander or basil leaves, to garnish

The instruction how to make Pumpkin and capsicum soup

Heat the olive oil in a medium saucepan over medium-low heat and cook the onion for 2 minutes or until slightly softened. Add the pumpkin and capsicum and cook for a further 3 minutes or until the onion is soft. Add tomatoes, stock, cumin and coriander and bring to the boil over medium heat. Cover, reduce heat to low and simmer, stirring occasionally, for 30 minutes or until vegetables are soft. (See microwave tip.) Season with salt and pepper. Serve soup topped with basil or coriander and some pepper.